The yogurt and peanut butter will be a bit stiff to work with at first, but will be easier to stir as the yogurt melts slightly.
Place the cookies in a small zippered plastic bag and seal tightly. Using a meat mallet or the back of a large spoon, coarsely crush the cookies and set aside.
Using a fork, stir 1/2 cup frozen yogurt and the peanut butter together in a medium bowl until well blended.
Spoon the remaining yogurt evenly into an 8-inch pie pan. Using two spoons, drop even spoonfuls of the peanut butter mixture evenly over the yogurt.
Sprinkle the cookie crumbs evenly over all. Drizzle the syrup over the cookie crumbs. Cover tightly with foil and freeze until firm or at least 4 hours.
This recipe excerpted from The 4-Ingredient Diabetes Cookbook, 2nd Edition. ©2016 by Nancy S. Hughes. ShopDiabetes.org